Grilled Chicken Satay with Spicy Peanut Sauce
4 hrs 15 min (mostly marinating)4 servings
Thin chicken breast strips marinated in coconut and curry, grilled on skewers, served with a warm spicy peanut sauce.
| prepSoak 16 bamboo skewers in cold water | |||
| prepPreheat grill to high heat | |||
| 120 ml light coconut milk | Mix marinade, coat chicken, chill 4 hrs | Thread chicken onto skewers, grill 2–3 min per side | Serve with sauce, lime, cilantro & peanuts |
| 1 tablespoon Asian fish sauce | |||
| 2 teaspoons red curry paste | |||
| 1 teaspoon brown sugar | |||
| 1 tablespoon chopped cilantro | |||
| 1/2 teaspoon ground turmeric | |||
| 1/2 teaspoon kosher salt | |||
| freshly ground black pepper to taste | |||
| 570 g thin-sliced boneless chicken breast cutlets | |||
| 16 large bamboo skewers (soaked in cold water) | |||
| 80 ml low sodium chicken broth | Whisk peanut sauce, simmer 5 min, cool | ||
| 2 tablespoons creamy peanut butter | |||
| 1 tablespoon reduced sodium soy sauce (Tamari for gluten-free) | |||
| 2 teaspoons honey | |||
| 1 teaspoon Sriracha chili sauce | |||
| 1 teaspoon freshly grated ginger | |||
| 1 small clove garlic, minced | |||
| lime wedges (for garnish) | |||
| 1 tablespoon chopped cilantro (for garnish) | |||
| 1 tablespoon chopped peanuts (for garnish, optional) | |||
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